The Ultimate Birria Burritos
These homemade birria burritos are juicy, cheesy, and a flavorful high-protein Mexican dinner that’s perfect for meal prep and easy make-ahead meals. I served these slow-cooked beef birria burritos for my family’s Sunday supper alongside a Strawberry Lemon Olive Oil Cake, and they were an absolute hit everyone loved.
can birria burritos be made in advance?
Yes, you can make the birria meat in advance. I actually make this as dinner prep quite often! It freezes very well when stored properly for 2-3 months. You can also fully prep the burritos and store in an airtight container in the fridge for up to 3-4 days.
Reheat either in the oven at 350F for 8-12 minutes, or on the stovetop.
what to serve with birria tacos?
- Cilantro Lime Rice
- Elote Mexican Grilled Corn
- Refried Beans
- Guacamole and Tortilla Chips
- Pico de Gallo
- Mexican Street Corn Salad
- Lime Wedges & Cotija Cheese
- Strawberry Lemon Olive Oil Cake
Cook with me!
The Ultimate Birria Burritos
Ingredients
For the Birria Meat:
- 2 lb. Boneless Chuck Roast
- 1 lb. Short Ribs substitute with additional chuck roast
- 2 tbsp. Olive Oil
- 2-3 Dried Ancho Chiles
- 2-3 Guajillo Chiles
- 2 Chiles de Arbol
- 6 Garlic Cloves crushed and peeled
- 1 Yellow Onion peeled and roughly chopped
- 2-3 Roma Tomatoes, chopped
- 1 tsp. EACH: Cumin, Black Pepper, & Salt
- 1/2 tsp. EACH: Ground Cinnamon & Cloves (optional)
- 2-3 Bay Leaves
- 1 tbsp. Apple Cider Vinegar
- 3 cups Beef Broth
To Assemble the Birria Tacos:
- Guacamole
- Cooked White Rice
- Black Beans
- White Onion minced
- Fresh Cilantro chopped
- Shredded Mozzarella
- Burrito-Size Tortillas
For the Homemade Tortillas:
- 2 cups All Purpose Flour
- 1 tsp. Fine Sea Salt
- 1/4 tsp. Baking Powder
- 4 tbsp. Unsalted Butter softened
- 1 cup Warm Water
Instructions
For the Birria Meat:
- Preheat oven to 300F.
- In a large dutch oven over medium high heat, add the olive oil to heat up for 1-2 minutes.
- Generously season the chuck roast and short ribs on all sides with salt and black pepper. Add the chuck roast and short ribs to sear on all sides for 3-4 minutes, until deeply browned.
- Add all the remaining ingredients for the birria meat, then cover with the lid to bake in the oven for 3-4 hours.
- Remove the meat from the dutch oven and let rest 10 minutes before shredding between two forks.
- Remove the peppers and tomatoes from the dutch oven to blend until smooth. Add the blended peppers sauce and shredded meat back into the pot to sit for at least 10 minutes.
To Assemble the Birria Burritos:
- In the center of a warmed burrito-size tortilla, use a slotted spoon to add a generous amount of birria meat (with as little juice as possible), cooked rice, guacamole, black beans (drained), shredded mozzarella, fresh cilantro, and chopped onions. Roll up tightly.
- Place seam-side down in a skillet over medium heat with butter or olive oil to cook 1-2 minutes on each side, until golden. Enjoy warm with a side of the birria sauce to dip the burrito in!
To Make the Homemade Tortillas:
- In a large bowl, combine the flour, salt, and baking powder. Mix well.
- Add the butter and 1/2 cup warm water. Mix until a shaggy dough.
- Gradually add more water until the dough comes together, then knead on a clean surface for 1-2 minutes, until soft and pliable. If the dough is too sticky, add more flour. If the dough is too stiff, add more water.
- Cover to rest 30 minutes at room temperature or in the fridge overnight. The tortillas are best when cooked and enjoyed same day.
- Divide the dough into 4 pieces (for burrito-sized tortillas). On a very floured surface, roll out the dough to appx. 12" in diameter, or until you begin to see the counter through the tortilla. Aka, roll as thin as possible! Flipping the tortilla every one in a while to prevent any sticking to the counter. Dust the top with flour and cover with a kitchen cloth as you work with the remaining dough pieces.
- Grease a large skillet over medium high heat with butter. Once hot, add a tortilla to cook 30 seconds to 1 minute, until begins to turn white and brown spots appear, then flip to cook another 30 seconds to 1 minute. Remove to cover with a kitchen cloth while you work with the remaining tortillas.
- Let cool completely before transferring to an airtight bag or using immediately.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
Making this now! I put everything in the oven, and now I’m seeing in step 6 there’s tomatoes? Did I miss an ingredient?
Thanks!
How exciting! I hope it turned out delicious 🙂 And yes, you’ll add 2-3 Roma tomatoes, but it’s no biggie if not!
What did you think of it? I made it yesterday and liked it but found that it was too sweet or there was maybe too much of an aromatic – I may have put too much clove? Not sure, but my husbands also enjoyed it!
Hi Elie! I’m glad y’all enjoyed it 🙂 Always feel free to adjust the ingredients according to your personal taste buds!
Hi Lauren, I absolutely love your recipes!! Only wish you made more so I could make more of them!
Do you have a favorite go-to tortilla or tortilla brand? I want to make these, but I haven’t found a good brand, so wanted to see if you have any you like.
Thanks!!!
Aww thank you, Madi! This means the world to hear! And I love Siete Foods, Hermosa, La Tortilla Factory organic line!
Hi! I’m so excited to try this, I love the flavors of birria but I can’t take the heat! I know arbol chiles tend to drive the spice, would you omit them entirely or replace them with something else?
You could leave out half or more of the peppers! After the meat cooks, you can also soak the remaining peppers in hot water for 10 minutes and blend with the sauce to taste!
Hi! I love birria but can’t handle a ton of spice.
What would you recommend to tone this down a bit? Removing the arbol chiles?
What is your tortilla recipe? They look amazing
Hi Jens! It’s within the recipe card here!
My family loved this!
I did this recipe recently for a Spanish assignment and OH MY DELICIOUS!! Will absolutely be doing this again! 5 stars!
I made this the past 2 weeks in a row. It sooo good and don’t skimp on store bought burritos. It’s all delicious! Thank you
This may be the best thing I have ever made! So good! I love your recipes 🙂